Lemon curd cheesecake

  • 15 mins preparation
  • 40 mins cooking
  • Serves 10
  • Print


Lemon curd cheesecake
  • 250 gram cream cheese
  • 250 gram ricotta
  • 1/2 cup lemon curd
  • 1/4 cup honey
  • 2 eggs, separated
  • 1 lemon, zest finely grated
  • 125 gram blueberries
  • vanilla yoghurt, to serve


Lemon curd cheesecake
  • 1
    Preheat oven to 160°C. Spray an 18cm springform pan with oil.
  • 2
    In a bowl, using an electric mixer, beat cream cheese, ricotta, curd, honey, egg-yolks and zest together.
  • 3
    In a clean bowl, using an electric mixer, beat egg-whites until soft peaks form. Fold into cheese mixture. Pour into pan.
  • 4
    Bake 35-40 minutes, until well risen, golden and just-set in the middle (it will be a little wobbly).
  • 5
    Turn oven off and allow cheesecake to cool with door ajar. Then chill at least 3 hours. Serve with blueberries and yoghurt.


Replace lemon zest with orange zest.

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